Start cooking the noodles in cold water, then cook for 6 minutes with a chicken bouillon cube. Remove 2 1/2 cups (600 ml) of broth and set aside.

Meanwhile, thinly slice the onion and lemongrass, and cut the carrots into rounds.

Heat the coconut milk. Add the vegetables, lime zest, and grated ginger.

Let simmer while you cut the chicken into pieces and slice the mushrooms.

Add the chicken, mushrooms, reserved broth, chili paste, soy sauce, and chopped lime to the pot. Cook for another 10 minutes.

Chop the cilantro (or parsley if needed) and set aside.

Finally, add the cooked noodles.

Serve immediately, garnished with cilantro.

Enjoy!